Stephanie Alexander

Goat cheese souffle


240 g plain flour
240 g butter
300 g goat cheese
4 tbspns grated Parmesan
1.4 litres milk
12 egg yolks
16 egg whites
extra cream for cooking souffle
melted butter for moulds


Make a roux with the butter and flour. Cook 2-3 minutes.

Gradually whisk in the warm milk and bring to boiling point.

Mash the goat cheese until soft and add to the hot sauce.

Add the Parmesan. Allow to cool for a few minutes.

Fold in the yolks thoroughly, taste for seasoning.

Beat the whites until stiff but not dry and fold in quickly but lightly.

Spoon the mixture into the moulds and bake the souffles in a bain-marie at 180 degrees for about 15 minutes until firm to the touch and well-puffed. Remove from the oven.

The souffles will deflate and look wrinkled. Allow to cool before turning out.

To serve, place souffles in a buttered baking-dish and pour over cream to moisten them thoroughly.

Place in the oven at 200 degrees for about 12 minutes until puffed and golden.

Arrange salad of sliced pear and witlof spears on one end of the plate and the souffle on the other.

Goat cheese souffle